Apple Cake with Marzipan

Ingredients

• 3 egg yolks
• 170 g whole cane sugar
• 1 tbsp Cornstarch
• 150 g raw marzipan paste
• 370 ml milk (3.5% fat)
• 250 g butter
• 1 tsp vanilla powder
• 5 eggs (size M)
• a pinch of salt
• 250 g spelt flour Type 1050
• 150 g ground walnuts
• 1 packet baking powder
• 1.5 kg apples
• 4 tbsp Lemon juice
• 50 g chopped walnuts

Instructions

1. 1.

   For the marzipan cream whisk the egg yolks with 20 g whole cane sugar and the cornstarch in a bowl. Bring 250 ml milk to a boil in a pot, grate the marzipan finely, add it to the milk and dissolve while stirring. Remove the marzipan milk from the heat and let it cool slightly. Pour it slowly into the egg mixture under continuous stirring, then return to the pot and thicken by stirring; do not bring to a full boil.

2. 2.

   Transfer the cream to a bowl and let it cool a bit.

3. 3.

   Beat the butter with 150 g whole cane sugar and vanilla powder until fluffy. Gradually fold in the eggs and salt. Combine the flour with ground walnuts and baking powder, then alternately whisk in 120 ml milk into the butter mixture.

4. 4.

   Spread the dough evenly on a sheet of parchment paper laid on a baking tray and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 10 minutes.

5. 5.

   Peel, quarter, core and lightly score the apple quarters. Drizzle with lemon juice.

6. 6.

   Spread the marzipan cream over the base of the cake and arrange the apple quarters on top, domes facing up. Sprinkle with remaining sugar and bake for another 30–35 minutes. Remove, cool, cut into pieces and serve sprinkled with chopped walnuts.